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katcakes:

White Chocolate and Vanilla Bean Macarons
Honeycomb Macarons
Here’s something you don’t see often. A two-in-one recipe post?! But here’s also something you don’t get to do often- three celebrations in one weekend! (yes, it’s still Friday, but my weekend has already started). So what am I celebrating this weekend?
Adriano Zumbo Patissier turns 5
A&J Blogs anniversary (after all, I blog for the food blogs)
KAT TURNS 19! On April Fools! (I’m not even kidding)
And of course, what’s my birthday without a batch (or two) of macarons? This time I tried out two different flavours I’ve never done before. In case you didn’t know, macarons are best if they go through maturation. In other words, the older they are, the better they taste. Of course, these little pastries should only be kept for about a week, but if you make them at least two days ahead, it gives them time to become moist and the flavours to infuse. 
Keep posted because I have a few announcements coming up in the next few days to celebrate my 19th birthday!
White Chocolate and Vanilla Bean Macarons
(the macaron shell also has vanilla beans in them, not just the ganache)
Ingredients
1x quantity of vanilla bean macaron shells (add 1 whole vanilla bean into the tant pour tant)
200g white chocolate, chopped
1/3 cup thickened cream
1 vanilla bean, scraped
Method
Place thickened cream and scraped vanilla beans into a small saucepan over medium heat. Allow cream to simmer.
Place chopped white chocolate into a small bowl. Once cream is heated and is simmering, pour the cream over the white chocolate. Allow to sit for one minute to infuse, then mix and combine until smooth. Set aside. 
Once ganache is cooled and is of spreadable consistency, place into a piping bag fitted with a 1cm nozzle, then pipe ganache onto macaron shells. Sandwich together and serve, or keep in the fridge for up to a week.
Honeycomb Macarons
(these macarons are made with a honeycomb buttercream, almost similar to making a caramel buttercream. The honeycomb buttercream has a more bitter taste, which helps to balance the sweetness of the buttercream. And crushed honeycomb pieces in the buttercream give it a bit more texture)
Ingredients
1x quantity of orange coloured macaron shells
60g honeycomb
1tbs thickened cream
1tsp honey
120g caster sugar
2 egg yolks
175g unsalted butter
20ml water
Method
To make honeycomb syrup, place 40g of honeycomb and honey in a small saucepan over low heat. Continuously mixing, allow honeycomb to melt (do not burn it!). Once melted, remove from heat and add the cream. Stir to combine, then pour into a small bowl and allow to cool. With the remaining 20g of honeycomb, crush into small pieces. 
To make the buttercream, place sugar and water into a small saucepan over medium heat. Bring sugar and water to a boil, brushing the edges of the saucepan with water to prevent crystallisation. Bring syrup to a soft ball (121C).
Meanwhile, whisk egg yolks in the bowl of a stand mixer until pale and fluffy. Once sugar has reached soft ball, pour into the egg yolks in a slow thin stream, whisking continuously until all the syrup has been added. Continue to whisk until mixture has cooled down to room temperature. 
Once cooled, gradually add butter, piece by piece, beating well until combined. Mix in honeycomb syrup, followed by crushed honeycomb pieces. Place buttercream into a piping bag fitted with a 1cm nozzle, then pipe onto macarons and sandwich together, or keep in the fridge for one week.
ENJOY! :D 

katcakes:

White Chocolate and Vanilla Bean Macarons

Honeycomb Macarons

Here’s something you don’t see often. A two-in-one recipe post?! But here’s also something you don’t get to do often- three celebrations in one weekend! (yes, it’s still Friday, but my weekend has already started). So what am I celebrating this weekend?

  • Adriano Zumbo Patissier turns 5
  • A&J Blogs anniversary (after all, I blog for the food blogs)
  • KAT TURNS 19! On April Fools! (I’m not even kidding)

And of course, what’s my birthday without a batch (or two) of macarons? This time I tried out two different flavours I’ve never done before. In case you didn’t know, macarons are best if they go through maturation. In other words, the older they are, the better they taste. Of course, these little pastries should only be kept for about a week, but if you make them at least two days ahead, it gives them time to become moist and the flavours to infuse. 

Keep posted because I have a few announcements coming up in the next few days to celebrate my 19th birthday!

White Chocolate and Vanilla Bean Macarons

(the macaron shell also has vanilla beans in them, not just the ganache)

Ingredients

  • 1x quantity of vanilla bean macaron shells (add 1 whole vanilla bean into the tant pour tant)
  • 200g white chocolate, chopped
  • 1/3 cup thickened cream
  • 1 vanilla bean, scraped

Method

  1. Place thickened cream and scraped vanilla beans into a small saucepan over medium heat. Allow cream to simmer.

  2. Place chopped white chocolate into a small bowl. Once cream is heated and is simmering, pour the cream over the white chocolate. Allow to sit for one minute to infuse, then mix and combine until smooth. Set aside. 

  3. Once ganache is cooled and is of spreadable consistency, place into a piping bag fitted with a 1cm nozzle, then pipe ganache onto macaron shells. Sandwich together and serve, or keep in the fridge for up to a week.

Honeycomb Macarons

(these macarons are made with a honeycomb buttercream, almost similar to making a caramel buttercream. The honeycomb buttercream has a more bitter taste, which helps to balance the sweetness of the buttercream. And crushed honeycomb pieces in the buttercream give it a bit more texture)

Ingredients

  • 1x quantity of orange coloured macaron shells
  • 60g honeycomb
  • 1tbs thickened cream
  • 1tsp honey
  • 120g caster sugar
  • 2 egg yolks
  • 175g unsalted butter
  • 20ml water

Method

  1. To make honeycomb syrup, place 40g of honeycomb and honey in a small saucepan over low heat. Continuously mixing, allow honeycomb to melt (do not burn it!). Once melted, remove from heat and add the cream. Stir to combine, then pour into a small bowl and allow to cool. With the remaining 20g of honeycomb, crush into small pieces. 

  2. To make the buttercream, place sugar and water into a small saucepan over medium heat. Bring sugar and water to a boil, brushing the edges of the saucepan with water to prevent crystallisation. Bring syrup to a soft ball (121C).

  3. Meanwhile, whisk egg yolks in the bowl of a stand mixer until pale and fluffy. Once sugar has reached soft ball, pour into the egg yolks in a slow thin stream, whisking continuously until all the syrup has been added. Continue to whisk until mixture has cooled down to room temperature. 

  4. Once cooled, gradually add butter, piece by piece, beating well until combined. Mix in honeycomb syrup, followed by crushed honeycomb pieces. Place buttercream into a piping bag fitted with a 1cm nozzle, then pipe onto macarons and sandwich together, or keep in the fridge for one week.

ENJOY! :D 

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